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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Wondering what to do with hard-cooked eggs when Easter is past? Field editor Sue Seymour of Valatie, New York makes deviled eggs with a twist, adding a mix of herbs to the filling. Ingredients:
6 hard-cooked eggs |
2 tablespoons minced chives |
2 tablespoons plain yogurt |
2 tablespoons mayonnaise |
1 tablespoon chopped fresh tarragon |
1 tablespoon minced fresh parsley |
2-1/2 teaspoons prepared mustard |
1 teaspoon snipped fresh dill |
salt and pepper to taste |
Directions:
1. Cut eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks. Stir in the remaining ingredients. Pipe or stuff into egg whites. Refrigerate until serving. Yield: 1 dozen.
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